Does Shiraz wine have anything to do with the city of Shiraz in Iran? | Ask Dr. Vinny | Wine Spectator Do you have a question for Dr. Vinny? Ask it here... Dear Dr. Vinny, I am a half-Iranian, 27-year-old guy. Please tell me about the word “Shiraz” that is written on wine bottles. Does it show that the wine has been made like the wine that is made in the city Shiraz (located in Iran)? —Tumaj, Kuala Lumpur, Malaysia Dear Tumaj, When it comes to wine, “Shiraz” is synonymous with “Syrah”—these names refer to both a type of red wine grape and a wine made from that grape. Whether a bottle says “Shiraz” or “Syrah” is up to the discretion of each producer. “Shiraz” is the term of choice for most Australian winemakers, while “Syrah” is traditionally French. You’re absolutely right that Shiraz has a Persian link, as it is the name of the capital of the Fars province in Iran.

There’s a lot of evidence that some of the earliest wines were made in that part of the world, and there was even a legend that a Crusader named Guy de Sterimberg brought cuttings of Syrah from Iran to France’s Rhône region (he was the “hermit” of Hermitage). However, recent DNA testing shows that Syrah is actually indigenous to France. All Syrahs share some similar features, though there are many different expressions of the grape. Typically there is a pronounced spicy, peppery note. Some wines take on more tar, leather, and savory notes, while others focus more on black cherry and berry flavors. There is a spectrum from delicate to muscular versions, but typically the wines are smooth and supple, and can go perfectly with salmon or roasted meat dishes. —Dr. Vinny How Syrah Became Shiraz: A Short History 2017 Wine Style Awards - The Best Wines Of The Year View all winners How Syrah Became Shiraz: A Short History Where does Syrah originally come from? Are Syrah and Shiraz the same thing? Which countries produce what? Is there a link between Syrah and Petite Sirah?

A brief look at the history of the grape variety and its name provides (almost) all the answers. - Although most of us get the spelling wrong 3 times out of 4, we've all heard about and tasted wines made from the Syrah grape variety. The grape is famous for its typical fruity and peppery aromatic profile, as well as a rich and often rather tannic mouthfeel, with a dense dark color. We also know there's quite a few places in the 'New World' that produce wines named 'Shiraz'. But where does the grape variety originally came from? Are Syrah and Shiraz the same thing? Which countries produce what? Is there a link between Syrah and Petite Sirah? A brief look at the history of the grape variety and its name provides (almost) all the answers. Origin and Tales: the Syrah Grape There's been quite a few speculations, tales, and legends around the origin of the Syrah grape variety and its name, all bringing us back in time: The Romans could have spread it across Europe from the Sicilian city of Syracuse. Could the grape be named after this city?

Roman author Pliny the Elder once wrote about a grape called Vitis Syriaca or 'grape from Syria,' suggesting it may have come from there. Syrah may simply be named after the Iranian city of Shiraz (or Chiraz). Could it be from Iran? However, the reality is that Syrah was born and bred in France. DNA profiling has shown that the variety was created crossing an old southern France variety called Dureza with the Mondeuse Blanche grape from the Savoie region in the French Alps. Syrah really came to prominence in France during the 18th century in the Rhone Valley, where it is still the main red grape variety. From France to Australia, Syrah to Shiraz In the 1830s, the first cuttings of Syrah were introduced from France to Australia by Scottish viticulturist James Busby, often referred to as "the Father of Australian viticulture." However, historical records show that he labelled these cuttings as "Scyras" and "Ciras". From there, the grape variety was planted in the Sydney Botanical Gardens, then the Hunter Valley, before making it to South Australia in the middle of the 18th century.

It remains a bit of a mystery exactly how Syrah became Shiraz. Is it because of the wrong original labelling of the first cuttings, or because of the strong Australian accent? One thing is sure, Syrah and Shiraz today are the exact same grape variety, although like for all grapes, different clones and variants exist. However, as the grape variety was spread and planted all around the New World, the Syrah and Shiraz names have almost gone from an indication of origin to an indication of style. Where Are Syrah and Shiraz Grown? Which Name for What? Syrah is one of the most important grape varieties of the Rhone Valley region of France. In the northern part of the Rhone, it is the only red grape variety allowed for the production of wine from appellations like Saint-Joseph, Hermitage, or Côte Rôtie. In southern Rhone, like in Châteauneuf-du-Pape or most the Côtes du Rhône, Syrah is generally blended with other grapes like Grenache or Mourvèdre, forming the famous GSM blend.

With Syrah also planted in other French regions like the Languedoc-Roussillon, France remains the world's biggest producer of the grape by some distance. Australia is the second biggest producer of Syrah, accounting for about 40% of the country's total wine output. Down Under, Syrah is almost invariably called Shiraz and produces the most famous and expensive Aussie wines like Penfold's Grange Bin 95 and Henschke Hill of Grace. Plantings of Syrah are very important in Spain, but the wines are almost always blended with other varieties and rarely appears on labels. No debate there at least around the name. The entire 'New World' has also been seduced by the rich and spicy grape variety with varietal wines produced in important quantities in South Africa, the United States, and Chile. There, the name Syrah or Shiraz is often used to indicate the wine style. Syrah indicates a wine generally made in a cooler climate in a more restrained style, while the Shiraz labelling is reserved for rich, alcoholic, and exuberant expressions.

Today though, lines are moving: Some French producers have started using the term Shiraz to emphasize on the New World style of Syrah wine they produce, in Languedoc-Roussillon in particular. Some Australian producers in cooler areas have even started labelling some wines as Syrah. New Zealand has recently entered the club of countries producing Syrah. To underline New Zealand's cool climate and the peppery and mineral style produced there, Kiwis nearly always use the term 'Syrah.' Is Petite Sirah Related to Syrah? Syrah and Petite Sirah have similar names, but are spelt differently. Confusing! Is Petite Sirah a baby Syrah? The simple and short answer is yes and no. Petite Sirah was an entirely new grape variety discovered in the 1860s by French Botanist Francois Durif who named his new breed after himself. The Durif grape was then introduced to the United States and became popular in California under the name Petite Sirah for its resemblance to Syrah but with smaller berries.

It was only in the 1990s that not only Petite Sirah was identified as being the same grape as Durif, but also that one of the grape varieties crossed by Professor Durif to create his new grape was in fact Syrah. In summary, Petite Sirah is somewhat of the American hidden and small-berried child of Syrah, though they are not the same grape. Hope you've enjoyed the journey around the world with Syrah. About the author Julien is the founder of Social Vignerons winner of the 2015 Best New Wine Blog from the Wine Blog Awards. Follow him on Vivino and on Twitter . - Shiraz (grape) - definition of Shiraz (grape) by The Free Dictionary Shiraz (grape) - definition of Shiraz (grape) by The Free Dictionary 1. A variety of grape originating in France that is used to make red wine. 2. A full-bodied red wine made from this grape. [French syrah.] (ˈsaɪrə) n 1. (Brewing) a red grape grown in France and Australia, used, often in a blend, for making wine 2.

(Brewing) any of various wines made from this grape Australian name: Shiraz [from Shiraz1, the city in Iran where the wine supposedly originated] Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: Copyright © 2003-2017 Farlex, Inc Disclaimer All content on this website, including dictionary, thesaurus, literature, geography, and other reference data is for informational purposes only. This information should not be considered complete, up to date, and is not intended to be used in place of a visit, consultation, or advice of a legal, medical, or any other professional. Types of Wine Grapes: A Dive Into 20 Popular Varieties >> Types of Wine Grapes: A Dive Into 20 Popular Varieties Types of Wine Grapes: A Dive Into 20 Popular Varieties With the vast variety in different types of wine grapes out there, it's easy to understand that those new to wine quickly get confused. It was not much different when I first started learning about wine. I had no idea where to begin.

I'm hoping that I can make that process a little easier for those that are just starting to get into wine. I have compiled what I feel is the most important information of 20 popular grape varieties that you'll likely come across on people's wine racks . The information for each grape includes some basic history about the origin of the grape, information on its organoleptic qualities, some recommended food pairings, and an expert opinion on what sets that particular grape type apart from the rest. Why don't you sit down, open your favorite bottle of wine, and take some time to take it all in? The Wine Grapes Cabernet Franc Introduction Cabernet Franc is one of the major black grape varieties grown world wide. It is mainly grown to blend with Cabernet Sauvignon and Merlot in the Bordeaux style. In some cases, like the Loire Valley’s Chinon, it is made into its own wine . Key Characteristics Aromas = Raspberry, cherry, licorice, currant, violet, green bell pepper, black pepper, tobacco, graphite.

Recommended Food Pairings = Full, fatty, bold bodied meats, mushrooms, olives, salmon Grape’s Origin Its origin is not clear but it is believed the grape is native to the Libournais region of southwest France as early as the 17th century and that it was cut to be planted in the Loire Valley. In Bordeaux, records go back to the the late 18th century although experts know it appeared in Loire prior to that. How Does It Behave? Cabernet Franc is early budding and hardy, allowing it to handle bad weather and to thrive in cool climates like the Loire Valley and Bordeaux. Attention must be paid to it to avoid too large yields which can result in vegetal tasting wines. The grape thrives in many types of sand but when planted in sandy or chalky soils it reaches its full flavor potential. When blended with full red grapes it produces distinct peppery notes. ​ How Does it Look and Taste? Depending on how the grapes are used and whether the wine stands on its own or in a blend, when you open it , it is a bright pale red that blends well with more robust reds.

It can produce wines of the same intensity and richness as Cabernet Sauvignon but with a lighter color and a more fruit forward taste. It tends to have raspberry, black currant, violet and graphite aromas. There is a distinct vegetal strike that can range in taste from leaves to green bell peppers. It produces wines with a smooth mouthfeel. If harvesting is delayed the vegetal taste can be significantly reduced. Top Production Areas Cabernet Franc is grown worldwide with a high yield in the cooler climates in France. It is one of the twenty most commonly grown grapes. It is found throughout Europe and the New World and in emerging regions like China and Kazakhstan. Much of the time it is planted to be part of Bordeaux-style blends like Meritage. In these places it plays second fiddle to Cabernet Sauvignon and Merlot. It plays a more prominent role in northest Italy, Anjou-Saumur, Touraine and the right bank of Bordeaux both in blends and its own varietal. Recommended Food Pairing Cabernet Franc pairs well with items to match almost any taste. Bolder flavors are beautifully complemented so consider pairing with heavier, fatty meats especially those that are roasted or grilled.

On the lighter side it also pairs with salmon. Olives are an exceptional match, for example a tapenade spread on good bread. Sauces made with mushrooms or olives pair beautifully, consider pairing with pasta served with sauces with these items and spiced with rosemary, thyme or mint. What Do the Experts Say? Elizabeth SmithTraveling Wine Chick Cabernet Franc, a grape that originated in France, produces one of my favorite, food-friendly wines. It's one of the parent grapes of Cabernet Sauvignon and is often used to impart structure and spice to a Bordeaux-style blend. However, as a standalone grape, it's floral, fruity, herbal, and spicy, with softer tannins than Cabernet Sauvignon and Merlot. Aromas and flavors include black fruits, such as blackberry, blackcurrant, and plum, as well as herbs and spices. Now it's grown around the world, including France, California, as well as the mid-Atlantic and Northeastern United States, where it has demonstrated that it can flourish in cooler climates. Recommended Food Pairings = Red Meat, especially rare, light cheeses Grape’s Origin The grape is, relatively speaking, a new one.

It came into existence in the late 17th century in southwest France when an accidental cross between Cabernet Franc and Sauvignon Blanc happened. How Does It Behave? Cabernet Sauvignon is a hardy grape, resistant to rot and pests. It is low yielding. The late budding of Cabernet Sauvignon allows it to avoid frost. It can be grown in all climate regions where viticulture takes place. Its taste varies incredibly depending on where it is grown. In cooler climates it develops black currant, green bell pepper, mint and cedar flavors while in warm climates it will produce a more jammy taste. In Australia, Cabernet Sauvignon often has a menthol quality. When it comes to soil, Cabernet Sauvignon does best in gravelly soil. ​ How Does it Look and Taste? Cabernet Sauvignon’s color, like its flavor, is highly variable. When grown in warm climates it is ruby-colored and nearly opaque. Cooler climate Cabernet Sauvignons will be more pale. The taste and color of this particular wine will depend greatly on climate and taste of the winemaker.

The cooler climate wines will be paler and higher acidity whereas warm climate Cabernet Sauvignons are darker and more dense in flavor with lower acidity. Cabernet Sauvignon’s flavor profile can be varied greatly between terroir and winemaking processes chosen by the winemaker. Common aromas and tasting notes include dark fruit like blackcurrant, blackberry, plum and raisin. It is complex with notes of chocolate, coffee, tobacco, earth and herb. When barrelled in oak it presents oak, cedar, smoke, vanilla, spice and pepper notes on the nose. ​ Top Production Areas Cabernet Sauvignon does not have one area - because it is the second most planted grape in the world it can be found anywhere. Of note, some critics of the grape classify it as a “colonizer” due to it replacing many indigenous vines because of the ease growing it and its resistance to common dangers to other grapes. Recommended Food Pairing Cabernet can be paired widely although it is best paired with more moderate flavors. Strongly flavored food will complete with the wine as it is highly flavorful. Rather than a straight rule for pairing cabernet, drinkers should consider the climate and style of the wine and pair using similar wines’ profiles as a guide.

Fuller-bodied Cabernet Sauvignons always pair well with rare red meats. What Do the Experts Say? Nancy KoziolWine Blogger The best thing about Cabernet Sauvignon is its incredible versatility. While not necessarily a wine that shows terroir, it does vary greatly from climate to climate, and there is a huge difference between cabs that are o﻿﻿aked in barrels , and those that are not. There is something fascinating about a varietal that not only has such range but also learning that range and educating others about it. Recommended Food Pairings = Chili, stew, eggplant, Camembert cheese Grape’s Origin While the grape’s origin is not definitively known, it does have some history in the Médoc region of Bordeaux as well as Graves. Between oidium and the 1867 outbreak of Phylloxera the grape all but disappeared from Europe. It was not widely replanted because it was nearly impossible to find. The climate proved to be ripe for coulure, which stopped the buds from flowering. The grape quickly grew out of favor and was replaced by more suitable grapes. Despite being wiped out of France, the grape is thriving in the world, essentially by accident.

Chilean growers imported the grape from Bordeaux during the 19th century when it was often confused with Merlot. Similarly, an Italian vineyard bought what they believed were Cabernet Franc vines in 1990 but learned soon that the grapes looked and tasted differently from Cabernet Franc grapes. The grapes are also grown in the USA, specifically Washington state and California, as well as Australia and New Zealand. How Does It Behave? Carménère is late ripening grape that can be difficult to grow. It does best in moderate or warm climates but growers must be very careful of rain and irrigation toward harvest time. Too much water at these times will increase the green pepper quality of the grapes producing far too vegetal of a taste. The grapes are naturally high in sugar but the tannins take a while to develop therefore in too hot of a climate it is not unusual to end up with wines that are unbalanced with a very high alcohol content. Carménère grows best on steep rocky slopes where the soil is layered with sand on top of clay. Volcanic soil is an excellent growing medium. How Does it Look and Taste? Carménère is rich in both color and flavor.

The wines are inky, deep red or purple. The tastes are layered and contain rich, earthy notes of leather, tar, and smoke; black pepper and vanilla; and intense fruit flavors like cherry, plum and berries. Top Production Areas Chile and Italy are top producers of the grape with Australia, New Zealand and Australia also producing a fair amount. Recommended Food Pairing Carménère is easy to pair with hearty foods. Consider chili, pork stews, barbecued ribs, Mexican mole sauces, curries, eggplant or enjoy it with Camembert cheese. What Do the Experts Say? Jameson FinkWine Writer What I enjoy most about Carmenere is its savory character. By that I am referring to (and stop me if I'm getting technical here) non-fruity flavors. People love to pick on Carmenere for having green bell pepper notes, but the GBP overload is only in out-of-whack versions. I really like green flavors in red wine, BTW. But red wines are like Kermit in that it ain't easy being green. Also be on the lookout for some coffee and cocoa action, black pepper as well. Carmenere's flavors run deep, like the opening bass line of "The Low End Theory".

Paring-wise, pour yourself a glass alongside earthy food; just add mushrooms to any meat or starch. Aromas = Tree fruit, citrus, herbs, melon, grass, smoke, vanilla, smoke, butter Recommended Food Pairings = Shellfish, seafood, chicken, pork, tarragon, semi-soft cheeses, tarragon, lemon zest, oyster Grape’s Origin The Chardonnay grape originated in the Burgundy region of France. There are many theories about its inception but the most accepted, based on DNA mapping, is that it is a cross between Pinot and Gouais blanc. It is likely that the Romans brought Gouais Blanc from Croatia to Eastern France where it was grown by peasants near where the French upper class grew Pinot, giving the two a chance to mingle. How Does It Behave? Chardonnay is is early budding but not extremely hardy therefore it is vulnerable to unexpected spring frosts. Vineyards will prune the vines significantly prior to the buds blooming in order to delay harvest by a few weeks and miss any unexpected dips in temperature. Because it has a short growing period it can be grown in nearly every climate.

No matter where it is grown, it is susceptible to rot and must be minded carefully. The grape thrives in many types of soil but prefers limestone, clay and chalk. ​ How Does it Look and Taste? The color of Chardonnay varies with the unoaked versions being a pale, yellow-gold hue. Oak aged Chardonnays are a darker gold color. “The lighter the body, the lighter the color” is a good rule of thumb with Chardonnays. The taste of Chardonnay is equally versatile but alone it is fairly neutral. Oaking and terroir can produce Chardonnays that taste of pear and apple or have sweet honey or vanilla notes. Cool climate Chardonnays taste of green plum, apple and pear while those from a warm climate taste more of citrus, peach and melon. In very warm temperatures the grapes give a tropical flavor to wine with the most common notes being those of fig, banana and mango. ​ Top Production Areas Chardonnay is grown in all wine regions of the world and is one of the most commonly grown grapes. Recommended Food Pairing Chardonnay is best paired with seafood - both fish and shellfish - poultry and pork.

A buttery Chardonnay goes best with spices like curry and tamarind while richer dishes are best eaten with a more acidic Chardonnay. Because of the difference in Chardonnays, which swing from acidic citrusy wines to the more rounded tropical flavors, pairings are best when they offer a contrast in flavors with the food. Consider seafood, poulty and pork flavored with tarragon, parsley, thyme, marjoram and lemon zest as well as semi-soft goat’s and cow’s milk cheeses when pairing a bottle of Chardonnay. When pairing Chardonnays with oysters (a very good and common pairing) stick with unoaked Chardonnays. What Do the Experts Say? Christian CallecWine Writer ​ Chardonnay, like Chasselas, Pinot Blanc and more of those grapes is actually pretty neutral and boring except when grown (organic/biodynamic) on a great terroir which gives it its complexity and most primary aromas and/or when very well vinified, with bâtonnage (stirring) of the lees and potentially aged on oak.

Pairing a 'grape variety' or better said a 'varietal wine' with food is for me nonsense. A wine who has nothing to tell about where it comes from is not interesting me. I never buy a chardonnay, I always buy an appellation, where ever it comes from, as long as it is a wine with its own character. In the past, most 'new world' chardonnay did have the same heavy body, high alcohol, big structure and aromas (all coming from vinification and ageing in or with oak) while 'old world' chardonnay wines had more finesse, minerality, freshness and primary aromas. Nowadays cool climates unoaked chardonnay from the 'new world' can have the same characteristics as the real 'terroir' driven 'old world' chardonnay wines, while a big amount of 'old world made old new world style' big bastards chardonnay are simply as boring as the blockbusters of 30 years ago in the 'new world'.

Aromas = Lychee, rose, ginger, citrus rind Recommended Food Pairings = Oily game, Chinese, Japanese, spicy Grape’s Origin Because it is a mutant, it is difficult to tie down the exact origin of Gewürztraminer. Traminer is an ancient grape that was named for the German-speaking village in Italy, Tramin, and is believed to be a twin of Sauvignon blanc, from which Gewürztraminer mutated. Due to the spread of the grape, its genetic preference for mutation and wars at the time having impact on viticulture, it is even more difficult to map the grape. How Does It Behave? Gewürztraminer is early budding and late ripening. If a grape could be poorly behaved, it would be Gewürztraminer, which is unpredictable when it comes to ripening and is very particular about soil and climate. The vines are fast to grow but also incredibly vulnerable to disease. Its early buds make it at risk of being damaged by frost. While it develops best in cool climates due to being high in sugar, it can grow in warm climates with much care.

It must be picked early in warm climates to keep its sweetness and acidity, but in doing so it loses much of its aromas. This is not ideal for an aromatic grape. Gewürztraminer thrives in clay soil. How Does it Look and Taste? Gewürztraminer is a deep gold color, in part due to its dark skin. Aromas include lychee, with which it shares many of the same compounds, rose petal, ginger, grapefruit and burnt incense. Its flavors will be fruity and floral with notes of pineapple, citrus and stone fruits. Top Production Areas Despite the difficulty of growing Gewürztraminer it can be found in the Alsace area of France, Germany, Northeast Italy, Switzerland, Southern Australia, New Zealand, Switzerland, the USA, and Canada. Recommended Food Pairing The sweetness of Gewürztraminer makes it a great match for Asian cuisine, German cheeses like Hirtenkäse and Münster, and wild game. What Do the Experts Say? James NevisonWine Columnist ​ Gewürztraminer is a great wine newbie’s grape. It’s so distinct, so gregarious in aromas.

Really, if sniffing a glass of Gewürztraminer doesn’t get you excited about wine well then perhaps it’s best to stick with the pilsner. And while Gewürztraminer is best known as a wine from Alsace and Germany, it fares well in local vineyards too. Sumac Ridge is a longtime proponent of this extroverted cultivar, and their latest vintage Gew gushes with apple and tropical aromas before leading to a rich, fruity finish. It’s easy sipping but lacks a crisp counterpoint of conclusion, and is best served with Baja-style fried fish tacos or grilled chicken. Aromas = spice, vanilla, tobacco, berries Recommended Food Pairings = Varies - but avoid seafood Grape’s Origin While there is disagreement whether the grape is indigenous to France or was spread there by a Hungarian, the grape is considered French in origin, likely having originated in northern Burgundy. This is contrary to what many people believe , namely that it is of Argentinian origin. How Does It Behave? Malbec is thin-skinned which makes it less resistant to vulnerabilities such as frost.

In fact, nearly 75% of the grape crop was wiped out by frost in Bordeaux in 1956. The grape is not resistant to many pests although viticulturists are working on strains that are more hardy. It requires more exposure to heat and sun than other grapes. It matures late in the season and has the propensity for high yields but those significantly decrease the quality of the wine vinted from large yields. Its taste varies depending on where the grape is grown although it is always flavorful and rich, leading to it often being blended with other wines. French styles will be soft and less acidic with the predominant taste being blackberry. In Cahors the wine is very dark, often dark purple, and its aromatic notes include earthier scents like raisin, garlic and tobacco. The Cahors Malbecs are considered “rustic” and even unrefined due to the heaviness. When grown in warmer climates, in places like Argentina, Chile and Australia, the wine softens and is plush. It is juicy with fruit and violet. In very warm climates the grapes often lose so much acidity as to produce weak-tasting, less desirable wines.

The cool climate of Washington State in the USA produces dark fruit notes in the style. Malbec can be grown in all soil types but produces the best flavors in limestone based soils. How Does it Look and Taste? Malbecs are known for their inky rich colors which are most often described as dark purple. These wines have similar flavor profiles no matter where they are produced: black- and other dark berries, plum, black pepper, cherry. They are known for their earthiness. ​ Top Production Areas Malbec is grown in many regions but most notably France, Argentina, Chile and the US. Argentinian Malbecs are often considered the best. Recommended Food Pairing Malbecs pair best with cuisine with a good spice profile. Rich tomato sauces from Italy and the Middle East pair beautifully as do roasted meats and barbequed pork. The wine pairs nicely with cuisines from around the world: Mexican, Italian, Spanish, Thai, and Middle Eastern. What Do the Experts Say? Ryan O'HaraWine Blogger ​ While Malbec is often associated with the now popular examples coming out of Argentina, its origins actually lie in the Cahors region of Southern France.

Malbec from Argentina's intensely sunny and dry climate offer lush, bold fruit flavors in an approachable, velvety package. They are approachable in their youth and have soft tannin - which is part of the reason for their commercial success. French Malbec, on the other hand, is a black, thick-skinned grape and the resulting wines are far more tannic, structured and savory. These wines will reward some patience in the cellar and are often less approachable in their youth. Aromas = spice, vanilla, tobacco, berries Recommended Food Pairings = Varies - but avoid seafood Grape’s Origin While not definitive, the grape has been seen in France since as early as 1784 and was first mentioned by name in 1824. It is believed the name is derived from “merle”, the French word for blackbirds, which enjoy eating the grape straight off the vine. How Does It Behave? Merlot is early ripening however there are differences in style when dealing with the grape. New World styles prefer to leave the grape on the vine for a late harvest that produces an inky wine that is very dark in color.

These are full bodied, high alcohol content wines with a velvety or lush mouthfeel. They have black fruit notes. The traditional Bordeaux style includes early harvesting to produce a wine that is more acidic, medium-bodied, more moderate alcohol content and tastes of red fruit with vegetal notes. Merlot prefers to grow in clay soil. How Does it Look and Taste? The wine’s appearance and taste vary on whether it is produced using The New World (International) Style or the more traditional methods used in bordeaux. New World Merlots are purplish and inky with notes of blackberries and plum. Traditional Bordeaux Merlots will be lighter in color and more clear. They will taste of fresh red fruits and also contain a vegetal or leafy strike. Top Production Areas Merlot is the third most grown grape in the world and found primarily in France, The US, Chile and Australia. Recommended Food Pairing When pairing Merlot with food it is important to first determine whether you have a New World or Bordeaux style Merlot. Pair a New World Merlot with chargrilled or roast beef, pork and lamb - preferably rare.

Bordeaux style Merlots can be paired with grilled chops seasoned with thyme, rosemary and oregano; steaks in red wine sauce, Beef Wellington, lamb, roast poultry. If you want to take it one step further, you can even make a Chocolate Merlot Cake out of it, which I must admit looks delicious!​ What Do the Experts Say? Monique SoltaniJournalist & Wine Oh TV Founder Merlot got a bad wrap ever since the movie Sideways came out over a decade ago. Most wine lovers now know Merlot is one of the great wine grapes of the world. In fact, it's the most widely planted red wine grape in France. Despite it's royal roots, Merlot is a well rounded easy drinking wine with genetics relating closely to Cabernet Franc and Cabernet Sauvignon. Depending on who makes the Merlot, the tasting notes will differ greatly. For example, New World Merlot will have higher alcohol and more dark fruits. While Bordeaux style Merlot will have lower alcohol and more red fruits.

When it comes to Merlot there is certainly something for everyone Aromas = Rose, tar, violet, dried flowers, herbs Recommended Food Pairings = Rich meat and vegetable dishes, hard aged cheeses Grape’s Origin It has long been believed that Nebbiolo is native to Italy’s Piedmont region although there is DNA evidence that points to its origin being slightly east, in Lombardy. While not named specifically, notes from Pliny The Elder mention high quality wines in the area that sound like Nebbiolo-based wines. Those notes are from the first century. In 1268, 1303 and 1304 written documents show evidence of Nebbiolo although called by similar, but not the same, names. The origin of the grape’s name is interesting. While some believe that it is derived from the Italian word for fog it is not sure if this is because the grapes, when they reach maturity, develop a white film or if it is because around the time they are harvested, in October, the region becomes foggy. Others believe the grape name could have been derived from the Italian nobile which translates to “noble”. ​ How Does It Behave? Nebbiolo produces wines that are light red.

When young they are highly tannic with aromas of rose and tar. As Nebbiolos age they develop into darker, brick-red or orange colors and become more complex in aroma and flavor including violet, tar, wild herbs, red fruits, truffles, tobacco and prunes. Because they are highly tannic they require long periods of aging to develop flavors that work with the strong tannins. The grape thrives in many types of soil, especially those with calcareous marl , and while it does thrive in sandy soils grapes grown there are noticeably less aromatic. How Does it Look and Taste? The color of Nebbiolo is a light, ruby red. Some winemakers find the color unattractive and will add other grapes to make the color deeper. Nebbiolo is known for its strong flavors which include harsh tannins and because of this is often used in blends. The flavors include earthy, chewy ones like anise and licorice. It is an incredibly strong wine but when aged properly the taste is fantastic. ​ Top Production Areas Nebbiolo is primarily grown in the Piedmont region of Italy and some of its neighboring regions.

Australia and the US have also attempted growing the grape but it is often difficult to find suitable land for the grape. Recommended Food Pairing Nebbiolo can be difficult to pair because of its strong flavors but does pair beautifully with rich dishes. Ideally it should be paired with lamb and beef dishes (like heavy stews), mushrooms and root vegetables, veal and aged cheeses because they will not be overwhelmed by its flavor. What Do the Experts Say? Fabien LaineWine Writer For me it is the Italian grape by excellence, very versatile according to the location and soil type. It loves calcareous soil, sunshine and hills. Barolo, Barbaresco, Langhe, Ghemme, Gattinara... many famous appellations it can be powerful to a more elegant style. Intense aromatic often told as tar and roses" , strong tannins, high acidity Recommended Food Pairings = Duck, game, smoked meats and cheeses Grape’s Origin The exact heritage of Pinotage is known - in 1925 it was bred as a cross between Pinot Noir and Hermitage (Cinsaut) thus being named Pinotage.

The idea came from a desire to produce a grape that could make great wine while also being easier to grow than Pinot Noir. The first time the name Pinotage appeared publicly was on a bottle in the year 1961. How Does It Behave? Pinotage is a early ripening and easy to grow. It can be trellised or non trellised. While it does grow easily this means it must be pruned regularly to prevent too high of a yield. Pinotage prefers hilly land with clay-rich soils. ​ How Does it Look and Taste? The wine produced is a dark, deep ruby color and nearly opaque. Its taste is distinctive, usually in a good way. Expect a nose full of red fruit and berries, some will have a tropical fruit note. On the palate Pinotage is a mix of the aromas with added flavors of smoke and earth. The chemical makeup of the grape can make the wine develop tastes of acetone and paint, for which it has been criticized. Many winemakers are experimenting with techniques to reduce these flavors. ​ Top Production Areas Stellenbosch, South Africa is the largest producer of Pinotage but it can be found elsewhere.

New Zealand and Zimbabwe have planted Pinotage heavily and Germany, the U.S., Israel and Brazil have also started growing the grape. Recommended Food Pairing Pinotage is a great wine to enjoy with dinner. It is robust and unrefined so it does well with the strong flavors of smoked duck, game, peppers, hot Indian curries, barbecue sauce, and chili. It pairs well with a cheese course especially if you are enjoying sharper cheeses like cheddar and manchego. What Do the Experts Say? Lisa JohnstonWine Blogger South Africa's very own grape variety developed at the Stellenbosch University in the 1920's as a cross between the French grape varieties Pinot Noir and Cinsault. Pinotage comes in many degrees of ripeness and styles. Its best expressions are from low yielding wines with long cool ferments. This produces a fuller bodied wine, that is lightly aromatic with classic earthy, red berry fruit and improves the tannin structure. Some savoury smoke and meat characters are also common. Look for wines that have balanced elegance and a moderate alcohol. Lighter styles are still good drinking particularly with Boerewors and mid week dining.

Aromas = Bell pepper, tomato leaves, lemon, lime, pineapple, tropical fruit, jasmine Recommended Food Pairings = White fish, vegetarian dishes, Ceasar salad, grilled tuna steak, asparagus, as aperitif Grape’s Origin Its origins are French as the grape is apparently native to Bordeaux, where it is still widely used for the production of dry white wines and to add freshness to the famous sweet wines of Sauternes and Barsac. Now, the French region of the Loire Valley is more connected to the grape. The Loire Valley is located in northern France and home to the famous Sancerre and Pouilly-Fumé wines. Thanks to its popularity, Sauvignon Blanc has spread from France to almost all the wine-producing countries of the world and has found a second home in the Marlborough wine region of New Zealand. ​ How Does It Behave? Sauvignon Blanc is an adaptable grape variety, a feature that helped it spread around the world. Climate has an important role in its cultivation: the grape is late budding and early ripening and prefers a mild climate and a slow ripening season that allows the development of its aromatic features.

It can also adapt to different soils although on stony or chalky soils, it shows its most mineral face. It is often produced and kept in stainless steel to enhance its freshness and aromatic character although a few producers allow it to spend some time in wood to give it more roundness. Sauvignon Blanc wines tend to show their best at early age; so the suggestion is not to leave them in the cellar. ​ How Does it Look and Taste? Sauvignon Blanc tends to have a bright yellow color and an intense nose that can differ depending on where the grape is cultivated. It often shows a citrus backbone with green aromas of bell pepper, tomato leaves, or basil. With a bit of warmth it develops tropical fruit flavors such as pineapple. In the mouth it is characterized by a good acidity, a light to medium body, and medium alcohol content. Top Production Areas Sauvignon Blanc is produced all over the world, both as a varietal and in blend. For example, in the South West of France and more particularly Bordeaux, its land of origin, it is blended with Semillon for the production of both dry and sweet wines.

On the other hand, in the Loire Valley it produces beautiful and elegant wines with fruity and flowery notes and an intense minerality from the chalky local soil. In New Zealand this grape has much more herbaceous and tropical character with pungent citrus fruit and exuberant acidity. It is also successful in Chile, South Africa and California. ​ Recommended Food Pairing The undeniable personality of Sauvignon Blanc, its pungent aromas, matched by a tantalizing flavor, make it a perfect companion to multitude of dishes, especially vegetarian, although it can go very well with white fish, as an aperitif and with asparagus. What Do the Experts Say? W. Blake GrayWine Blogger Sauvignon Blanc tends to have green, even vegetal flavors, and that makes it an excellent choice with strong-flavored vegetables that don't go well with other wines. When I'm having asparagus or artichokes, my first thought is usually Sauvignon Blanc. Aromas = plum, berries, chocolate, pepper Recommended Food Pairings = roasted meats, spice, avoid cheese Grape’s Origin There are many myths surrounding the origin of the grape but science, specifically DNA testing, has proved that the grape is native to France.

It is a derivative of two ancient grapes, one red and one white. While some will refer to it as Persian (modern day Iran) this is false. It is likely that people believe this because the city of Shiraz in modern day Iran used to produce something called “Shirazi wine”. The two are not related. How Does It Behave? Shiraz is a well-behaved grape. It is late budding, early ripening, medium to high yielding, hardy, adaptable to climate and will produce delicious juice and wine in nearly all circumstances, making it a very popular grape throughout the world’s wine regions. Shiraz is best when in direct contact with sunlight, so extra care is needed in training the grapes. It also needs more water than some other grapes when young. Shiraz thrives best in rocky soil that has good drainage. ​ How Does it Look and Taste? Shiraz is opaque with little variation when tilted except when very young. Shiraz is rich and dry, fruit forward, spicy and made with very ripe fruit. Shiraz will have aromas of raspberry, blackberry and blueberry, black pepper and licorice.

Oaking the wine will round it out with woody and earthy flavors along with vanilla. Top Production Areas Australia is likely the biggest producer of Shiraz, with areas of California and Washington state in the U.S. not far being. While the Rhone is the top producer of the grape that makes Shiraz they usually produce a very different wine labeled as “Syrah”. Recommended Food Pairing Shiraz is easy to pair and does best with flavorful foods, especially slow grilled meats. This is the perfect bottle to bring to a barbecue and should be paired with grilled meats like slowly grilled brisket, grilled lamb, and lean steaks. In cooler weather try it with mild to medium-spiced beef chilis. Shiraz is also a great wine for those who like fish but don’t like white wine, the traditional pairing. It is important to note that Shiraz is not the best wine to pair with cheese. ​ Aromas = Red berries, plum, vanilla, leather, cloves Recommended Food Pairings = Grilled or Roast lamb, chorizo, sheep cheese Grape’s Origin Its origins are not totally clear, as, despite being considered by many a Spanish indigenous grape variety, some maintain that it may actually originates from Southern France.

Its name seems to be connected to its tendency to early maturing; in fact<strong>,</strong> the Spanish word “temprano” translates to “early”. How Does It Behave? Tempranillo is late budding and early maturing and has a fairly short ripening season that makes it suitable for growing even in the relatively cold areas of northern Spain, such as Rioja, where blended with Garnacha it gives life to the most famous Spanish red wine. This grape actually prefers a cooler climate, in order to maintain its elegance and acidity and also because in hot climates it tends to develop indistinct flavors. In terms of soils, the best wines come from chalky clays that can guarantee the development of acidity, body and complexity. The grape is also used in blend, for example with Grenache (as in Rioja) or other aromatic varietals to supply for a somewhat lack of fragrance ​ How Does it Look and Taste? Although Tempranillo is not normally dense, in perfect growing conditions it can produce wines with a depth and alcohol level similar or equal to of Cabernet Sauvignon. Tempranillo wines have a deep ruby color and turn garnet with age.

On the nose they are characterized by aromas of red fruit (strawberry, currant), some spicy notes (vanilla and cloves – especially if aged in oak), leather and tobacco. In the mouth they have a medium to medium-high body, moderate acidity and medium tannins often softened by some time in oak. Tempranillo can be produced with a young style: fresh, pleasant and fruity to drink quickly, or vinified to mature many years in a cask. Oak aging tends to generate increased complexity and harmony in Tempranillo, adding some vanilla and coffee nuances to the taste. Top Production Areas Spain is Tempranillo’s homeland and it is the place where it produces its most famous wines such as the Rioja and Ribera Del Duero. The grape is present all over the country and in neighboring Portugal where it is used in Port with Touriga National, Touriga Francesa, Tinta Barroca and Tinta Cão. Its cultivation is also quickly spreading in South America, Australia, where it’s giving good results especially in McLaren Vale, and other countries such as Italy, Mexico and the US. ​ Recommended Food Pairing Tempranillo is surely a food wine and matches very well northern Spanish cuisine.

In particular it makes a perfect match to casserole and grilled meats, chorizo and sheep cheeses. Its younger versions are also very good with tapas. What Do the Experts Say? Thea DwelleWine Blogger Tempranillo is a diverse grape that can yield many styles. Most famously, red and rosado Rioja wines from Spain are classic examples. With it's earthy but fruit forward style, Tempranillo is gaining traction in California in areas like Lod where Bokisch makes fantastic wines, as well as southern Oregon with pioneers like Abacela. If you are looking for a wine that can be enjoyed young, fresh and fruity - or a wine that be aged with dark spices, tobacco, and aged meats, look not farther than tempranillo! Aromas = Apricot, peach, nectarine, pear, melon, acacia, spices Recommended Food Pairings = Thai food, spicy dishes, curry, chicken, turkey and white fish Grape’s Origin According to legend, the grape has Dalmatian origins and was brought to France by Emperor Probus.

But the latest scientific research states that its real homeland is the northern Rhône Valley.The great attack of phylloxera and the First World War caused the abandonment of vineyards and only a few acres of Viognier managed to survive so that in 1965, this grape covered only 8 ha of land in France. Gradually, over the last several decades, this grape has been replanted receiving international acclaim and spreading in various countries such as Italy, Spain, Australia and California. How Does It Behave? Viognier has a regular production but gives relatively low yields. It prefers warm climates and can resist drought, but it is not such as easy grape to cultivate: if harvested too soon it doesn’t show its aromatic depth but if harvested too late it may lose acidity and get dull. In order to fully express its aromatic character and to achieve a perfect harmony of freshness and sugars it is fundamental to pick grapes at their ideal maturation peak. How Does it Look and Taste? Viognier can produce wines with unique features, combining the structure of the best Chardonnay with the freshness of Sauvignon Blanc. Its bouquet offers aromatic and tropical notes worthy of a good Gewürztraminer. Its color is bright straw.

The nose is a riot of flowers with lily, lemon flowers, narcissus, acacia flowers and lavender, flanked by classic notes of apricot, peach, citrus peel, and aromatic herbs such as sage and cardamom. The palate is warm, round, with a fresh medium acidity and a lingering finish that flows into memories of apricot. Top Production Areas It is in the Rhone Valley, its homeland, that Viognier produces its most interesting and prestigious wines including the tiny appellation of Condrieu. It is also used in blends (even with the red Shiraz) in many other appellations. It is also cultivated in the US and it is one of the most important white varieties in Australia. Recommended Food Pairing Its flavor makes it a sophisticated wine and is recommended to pair it with a delicate and spicy cuisine such as Thai or Peruvian. It can be a pleasant aperitif, and can match very well with white meat dishes and seafood. What Do the Experts Say?

Dave ThompsonWine & Travel Blogger ​I don't get to try as much viognier as I would like - focusing on Napa - but there are a few producers who make a nice wine from the varietal including a couple of Rhone focused wineries. I like the softness and roundness that this varietal is capable of when it is made 100% varietal or close to - especially when it has been stirred upon the lees during the wine making and or the oilness sometimes perceived due in part to the skins. Here are some notes, based on my Napa perspective. Viognier has long been associated with the Rhone Valley in Southern France but is planted in a number of other wine growing regions around the world including North and South America, Australia and New Zealand. It is a fine balance on when to pick it - it needs to be ripe but if under ripe or over ripe you lose some of its desired characteristics.

Here in Napa we use it a number of ways - as a stand along varietal, commonly co-fermented with Syrah(although sometimes with other red varietals) and also used in blends with various white varietals including Chardonnay often for the aromatics as well as mouth feel. Viognier is a very aromatic varietal when it is young, especially when it is grown in warmer parts of the Napa Valley(floral, peaches, citrus notes, sometimes tropical). Aromas = Anise, Tobacco, Black Pepper, Cardamom Recommended Food Pairings = Spicy, bold vegetables and fruits, barbecu Grape’s Origin While now found throughout the world’s wine regions, DNA and history show that the origin of the grape is Croatia. It is often referred to as “Primitivo”, a grape that grows in the Apulia region of Italy and is its genetic twin. How Does It Behave? Zinfandel is a grape that cannot handle prolonged exposure to heat. It is often harvested early. This gives it a high sugar content which translates into Zinfandels having a high to very high alcohol content. Grapes on the same vine ripen at varied times.

Some winemakers will harvest all at once and make wines with grapes at a variety of ripeness while others hand pick grapes to make sure that those used in a particular batch are of equal ripeness. Some Zinfandels are left on the wine well past the typical harvest and used in dessert wines. Zinfandel is another example of a grape that takes on terroir and style and allows it to be adapted into wines with a spectrum of characteristics. Well drained sandy soil is the best growing soil for Zinfandel - drainage is fundamentally important to avoid bunch rot. ​ How Does it Look and Taste? Zinfandel is a clear, light red. It offers a taste of jammed or candied fruit in the beginning. Other fruit flavors can include cherry, plum, blueberry, blackberry and cranberry. Spice notes include black pepper and licorice - these flavors come after the initial taste and last through the finish which can be smoky. High alcohol Zinfandels will have an oily mouthfeel. Top Production Areas Zinfandel is grown in Croatia, specifically in the Dalmatia region. It is also grown in the Apulia region of Italy and in California.

Recommended Food Pairing Zinfandels are sweet so the key when pairing is spicy. Curries and barbecued meats pair best, but also light meats like quail and lamb. A straight spicy dish or one that is savory and spicy will pair beautifully. If cooking at home, taste the wine for spice and then add what you taste to the sauce. Vegetarian curries work well, too, when the vegetables use have strong flavors: tomato, spiced apple, red pepper, caramelized or grilled onions. For snacking, Zinfandel also pairs well with hard, richly flavored cheese like Manchego and Cheddar. ​ Tim Atkin MW | Corktalk | Grapes I’ve always considered it neatly ironic that Shiraz, one of the world’s greatest red grape varieties, takes its name from a town in Iran. Ironic because Iran is not exactly a wine drinker’s... Read more Grapes

Question: The grape variety `syrah' takes its name from which town in Iran?
Answer: SHIRAZ